Sweet Potato Gratin

We flipped the script on traditional scalloped potatoes and used sweet potatoes in place of the traditional Yukons or russets and we’re pretty pleased with the results. Evenly sliced potatoes are the key to this recipe’s success so take your time to really slice them ¼-inch thick. If you have a mandolin at home now’s the time to use it. The recipe calls for a 11-by-7-inch baking dish but this will work in a 9-by-13 or other 3-quart baking dish, too. In that case your layers might be a little thinner so just keep an eye on the clock as the gratin may cook a bit faster.

Nutritional Information

Per Serving

Calories370.66 calories

Fat26.49 g

Sat Fat16.54 g

Cholesterol83.39 mg

Sodium484.99 mg

Protein7.90 g

Carbohydrate26.62 g

Sugar6.82 g

Fiber3.79 g

Iron0.93 mg

Calcium222.19 mg

November 2016

We flipped the script on traditional scalloped potatoes and used sweet potatoes in place of the traditional Yukons or russets and we’re pretty pleased with the results. Evenly sliced potatoes are the key to this recipe’s success so take your time to really slice them ¼-inch thick. If you have a mandolin at home now’s the time to use it. The recipe calls for a 11-by-7-inch baking dish but this will work in a 9-by-13 or other 3-quart baking dish, too. In that case your layers might be a little thinner so just keep an eye on the clock as the gratin may cook a bit faster.

Directions

Arrange a fourth of the sweet potatoes, with slices slightly overlapping, in a lightly greased 11-by-7-inch baking dish; drizzle with ½ cup of the cream mixture. Repeat the layers 3 more times.

Cover with aluminum foil and bake 30 minutes. Remove the foil; sprinkle with the cheese and bake, uncovered, until the sweet potatoes are tender and the top is golden brown, about 45 minutes. Let stand 15 minutes before serving.